One Pan Pork Chops with Roasted Apples

Apple and pork chops
Yield: 2 Servings
Total Time: 0 Minutes


  • 2 each Bone-in Pork Chops (thick cut approx. 1”)
  • 2 TBL Extra Virgin Olive Oil
  • 2 TBL Brown Sugar
  • ¼ Cup Butter
  • 1/8 Cup Marsala or Sweet Wine of Choice
  • 2 each Apples (Pink Lady/Cripps are my preference) cored, seeded, and sliced into 1/8ths
  • Salt & Pepper to taste
  • 10 each Fresh Sage Leaves
  • ½ Cup Chicken Stock
  • 1 tsp Fresh Thyme Leaves


  1. Preheat oven to 425֯F. Place a heavy duty (oven-safe) pan on medium-high heat. Rub the pork chops with the brown sugar evenly, then season with salt and pepper (both sides of pork chops)
  2. Once pan is hot, drizzle in olive oil and firmly place pork chops in pan. Turn heat down to medium and sear on first side for 3-5 minutes until crispy and golden brown. Once browned, flip pork chops over and add Sage leaves.
  3. As pork chops brown on the second side, add butter till melted. Then add chicken stock, Marsala, and Thyme. Once liquid begins to simmer, arrange apples in sauce and on pork chops as desired.
  4. Place plan with pork chops, sauce, & apples in pre-heated oven and cook for 15-20 minutes until pork chops reach an internal temperature of at least 150֯F and apples begin to brown a bit.
  5. Remove from oven and allow meat to rest for a few minutes. Plate and serve pork chops, garnishing with the roasted apples and sauce. Serve with your favorite side dishes! Bon Appetit!

Chef Notes:

I tend to like to brine my pork in lieu of seasoning directly with salt. Brining consists of quickly marinating meats in a salt and sugar solution. If doing so, omit the salt used in step 1.

A heavy duty, oven safe pan works best for this dish. I like to use my 14” cast iron pan.

Use the harder, sweeter, red varieties of Apples. Avoid the green or yellow varieties as they are too sour or too soft once cooked.

If you don’t have Marsala you can use brandy, port, or for a bit of a more “savory” version whiskey.